When it comes to cooking, the best chefs know how to use a variety of spices and ingredients. This recipe uses a mixture of cumin, coriander, turmeric, red pepper flakes, ginger, garlic powder and garam masala which gives this dish its signature flavor.
Egg curry is a very easy and simple dish to make. It can be made with any vegetables that you have on hand.
Egg curry is a delicious, nutritious Indian dish with a kick of heat. There are many wonderful regional variants on this traditional dish that are simple to prepare yet rich in flavor. This egg curry dish is based on the Punjabi version and includes ingredients such as tomato, onion, garlic ginger paste, chile, and healthful spices such as garam masala, turmeric, cloves, cardamom, and coriander powder.
The aromatic, delicious spices that go into this simple curry give it an outstanding taste and help it become a classic, popular meal. Serve your spicy egg curry with a serving of rice or fresh Indian bread like naan.
How to Make Curry Eggs
The first step in making homemade spicy egg curry is to prepare the eggs. Boil the eggs and fry them in oil or ghee until they are a beautiful golden brown color. Remove them from the fire and place them on a dish with a large amount of red chili powder on top.
Fry the entire spices for a minute or two, until they begin to release their scents, for the gravy. Cook, stirring often, until the onion and chiles begin to brown. Stir in the tomatoes and ginger-garlic paste, and continue to cook until the tomatoes are mushy. Add the powdered spices and continue to simmer until the mixture turns fragrant. Pour in just enough water to make a sauce, but not too much.
Allow the gravy to thicken slightly before adding the fried eggs, fenugreek, and cilantro leaves. That concludes our discussion. Enjoy your egg curry with rice or naan as a side dish.
How to Make the Best Egg Curry
Depending on your tastes, you may modify the amount of spice. If you want a spicier curry, add extra chilies, or just one if you want something softer.
You may add up to 1 teaspoon of sugar to help moderate the curry’s heat and give it a little sweeter taste if preferred.
Boiling eggs are traditionally used in egg curry, but you may substitute fried or scrambled eggs if you like.
Coconut milk is often used in South Indian egg curries. This will give your egg curry a creamier texture and more flavor. 3 to 4 tablespoons coconut milk should enough if you wish to add it to your dish.
Make sure your veggies are finely chopped so they may spread equally in the gravy.
Variations on Egg Curry
If you want a creamier curry, use heavy cream, milk, or a plant-based substitute like coconut milk if you’re avoiding dairy.
Add some cashews to the gravy for a heartier curry.
Serving Suggestions for Spicy Egg Curry
With a serving of steaming rice (basmati and jasmine rice are great) or pilau, egg curry is delicious. It’s also delicious served with a side of naan, roti, or paratha.
How to Keep Egg Curry Fresh
Place the egg curry in an airtight jar in the refrigerator. Within 3 days, reheat and enjoy. While freezing egg curry is not advised, you may freeze the sauce and use fresh eggs instead.
How to Make Curry Eggs
Boil the onions in 2 cups of water until they are translucent, about 5 minutes.
Drain the onions, set them aside to cool, and then purée them in a blender until smooth.
Fry the eggs in 1 tablespoon of oil until golden brown. Remove them from the pan and sprinkle a pinch of chili powder on top.
1 tablespoon of oil, heated Cook for 1 minute, or until the bay leaf, cinnamon, cardamom, and cloves are aromatic.
Sauté the onion and chili until golden brown. Cook for 2 to 3 minutes after adding the garlic ginger paste.
Cook, stirring occasionally, until the tomatoes are soft and mushy. Add the red chili powder, garam masala, coriander, salt, turmeric, and, if desired, sugar.
Cook until the mixture is aromatic.
Cook until the gravy thickens and the top takes on an oily shine after adding the water. Combine the eggs, cilantro, and fenugreek leaves in a mixing bowl.
Serve immediately and enjoy!
The egg curry recipe with coconut is a simple dish that can be made in 10 minutes. It’s a good way to use up leftover vegetables and eggs from the fridge.
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